Alison Holst Vegetable Soup Recipes for Healthy Meals

Alison Holst, a celebrated culinary figure from New Zealand, has inspired home cooks for decades with her approachable and wholesome recipes. Among her many beloved dishes, her vegetable soup recipes stand out for their simplicity, nutrition, and comforting flavors.

Whether you’re a seasoned cook or a kitchen newbie, Alison’s vegetable soups offer a perfect way to enjoy seasonal produce while warming your soul. These recipes emphasize fresh ingredients and straightforward techniques, making them ideal for busy weeknights or leisurely weekend lunches.

Vegetable soup is a versatile meal that can be tailored to your taste and dietary preferences. Alison Holst’s recipes balance vibrant vegetables with herbs and spices to create a hearty and satisfying dish.

Plus, these soups are fantastic for meal prep, freezing, or sharing with family and friends. If you’re seeking a nutritious, easy-to-make, and delicious soup, her vegetable soup recipes are an excellent place to start.

Why You’ll Love This Recipe

Alison Holst’s vegetable soups are cherished for several reasons. First, they are incredibly healthy and nourishing, packed with vitamins and fiber from a variety of fresh vegetables.

Second, they are wonderfully flexible; you can use whatever vegetables you have on hand, making it ideal for any season or pantry situation. Third, these soups are simple to prepare, requiring basic cooking techniques and minimal fuss.

Moreover, Alison’s approach highlights the natural flavors of the ingredients without relying on heavy creams or complicated sauces. This results in a soup that’s both light and filling.

Whether you want a quick lunch, a cozy dinner, or a starter for a larger meal, her vegetable soup recipes fit the bill perfectly.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 3 carrots, peeled and diced
• 2 celery stalks, diced
• 2 potatoes, peeled and cubed
• 1 zucchini, diced
• 1 cup green beans, trimmed and chopped
• 1 can (400g) diced tomatoes
• 6 cups vegetable stock
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish

Equipment

• Large soup pot or Dutch oven
• Sharp kitchen knife
• Cutting board
• Wooden spoon or spatula
• Measuring cups and spoons
• Ladle for serving
• Blender or immersion blender (optional, for pureed soup)

Instructions

1. Heat the olive oil in your large soup pot over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent.
2. Add the minced garlic and cook for an additional minute until fragrant, stirring frequently to avoid burning.
3. Stir in the diced carrots, celery, and potatoes. Cook for 5-7 minutes, allowing the vegetables to soften slightly.
4. Add the zucchini and green beans, mixing well to combine all the vegetables.
5. Pour in the canned diced tomatoes and vegetable stock. Add the dried thyme and basil. Stir everything together.
6. Bring the soup to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 25-30 minutes, or until all the vegetables are tender.
7. Season with salt and pepper to taste. If you prefer a creamy texture, use a blender or immersion blender to puree part or all of the soup, then return it to the pot and reheat gently.
8. Ladle the hot soup into bowls and garnish with fresh parsley before serving.

Tips & Variations

“Feel free to experiment with the vegetables—add peas, corn, or kale to boost nutrition and flavor.”

Alison Holst’s vegetable soup recipes are wonderfully adaptable. For a heartier meal, add cooked lentils or beans toward the end of cooking.

For extra flavor, sauté a diced leek along with the onions or include a splash of white wine before adding the stock.

If you want a spicier kick, add a pinch of chili flakes or a dash of homemade chili powder. For a creamy vegan soup, stir in some coconut milk or blend in cooked potatoes for natural creaminess without dairy.

For a warming fall twist, check out our Vegan Fall Soup Recipes To Warm Your Cozy Evenings for more inspiration.

Nutrition Facts

Serving Suggestions

This hearty vegetable soup pairs beautifully with a crusty wholegrain bread or a warm garlic bread roll. For a light meal, serve it with a fresh green salad tossed in a simple lemon vinaigrette.

To add more protein, consider accompanying the soup with a side of roasted chickpeas or a slice of vegan cheese toast. Alison’s recipes also complement well with dishes from our A to Z Vegetarian Recipes for Every Meal and Occasion collection, providing a full vegetarian dining experience.

More Alison Holst Vegetable Soup Recipes

Alison Holst’s collection of vegetable soup recipes offers delightful variations to suit every palate and season. Here are three additional recipes inspired by her style, each bringing unique flavors and textures to your table:

Classic Minestrone Soup

A vibrant medley of vegetables, beans, and pasta in a savory tomato broth. This recipe uses kidney beans, green beans, and small pasta shapes to create a filling and nutritious soup.

• Onions, garlic, carrots, celery
• Chopped tomatoes and vegetable stock
• Kidney beans and small pasta (like ditalini)
• Dried oregano, basil, and parsley

Simmer until the pasta is tender and garnish with fresh basil. For a dairy-free twist, skip the parmesan traditionally served on top.

Creamy Pumpkin and Carrot Soup

This smooth, velvety soup blends pumpkin, carrots, and a hint of ginger for warmth. Alison’s recipe keeps it light by using vegetable stock and a splash of coconut milk.

• Pumpkin and carrots, peeled and chopped
• Onion, garlic, and fresh ginger
• Vegetable stock and coconut milk
• Nutmeg, salt, and pepper

Cook until soft, then blend until creamy. Garnish with toasted pumpkin seeds for texture.

Hearty Lentil and Vegetable Soup

A protein-packed soup featuring brown lentils, carrots, and spinach. This recipe is perfect for a filling lunch or dinner.

• Brown lentils, rinsed
• Onion, garlic, carrots, celery
• Chopped tomatoes and vegetable stock
• Spinach leaves and smoked paprika

Simmer the lentils and veggies until tender, then stir in fresh spinach just before serving.

For more hearty and delicious vegetable soup ideas, explore our 5 Ingredient Soup Recipes Vegetarian for Quick Healthy Meals or dive into Vegan Fall Soup Recipes To Warm Your Cozy Evenings for seasonal inspiration.

Conclusion

Alison Holst’s vegetable soup recipes are timeless classics that bring comfort, nutrition, and versatility to your kitchen. With just a handful of fresh ingredients and simple steps, you can create delicious, warming meals that satisfy every appetite.

These soups encourage you to celebrate the natural flavors of vegetables while keeping preparation straightforward and enjoyable.

Whether you stick to the basic recipe or venture into the delightful variations like minestrone, pumpkin, or lentil soups, Alison’s recipes provide a reliable foundation for wholesome cooking. If you love easy, nourishing meals that can be adjusted to whatever’s in your fridge, these vegetable soups are the perfect go-to.

Don’t forget to explore more vegetarian delights like our Ancient Grains Vegetarian Recipes for Healthy Delicious Meals or Best Vegetarian Recipes No Dairy for Delicious Meals to complete your culinary repertoire!

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